Monsoon Coast

Curried Chicken Satay

Enjoy this delicious take on Satay, where we add to the turmeric in the marinade one of our signature golden curries: Moghul, Kowloon or Tobago Habanero for the heat lovers.


For Chicken and Marinade:

4 or 5 boneless, skinless chicken thighs, or two boneless breasts cut into 1 1/2″ pieces

¼ cup coconut milk or Balkan style yogurt

2 TBL soy sauce

1-2 TBL olive oil

2 tsp fish sauce

1-2 TBL Moghul, Kowloon or Tobago Habanero (hot) Curry

2 tsp turmeric

2 tsp brown sugar

3 cloves garlic, peeled and crushed

1-inch peeled fresh ginger, sliced and crushed

Salt to taste

For Peanut Sauce:

3 TBL creamy peanut butter

cold water

3 TBL soy sauce

1 TBL lemon juice

salt to taste

6-8 wood skewers

Prep Time: 10 min
Cook Time: 20 min

1 – Mix the marinade ingredients together until combined.
2 – Add chicken, stir to evenly coat then let rest in the fridge for at least 2 hours.
3 – Prepare peanut sauce by combining all ingredients, adding cold water slowly until you get the preferred consistency. Refrigerate until needed.
4 – Put wood skewers in water to soak. Remove chicken from fridge and out of the marinade to temper. Discard marinade.
5 – When ready to assemble, skewer pieces of chicken.
6 – Preheat BBQ (or oven at 400).
7 – Grill chicken skewers over medium-high heat about 2-3 minutes per side until cooked. (or bake for 20 minutes if using breasts, and 30 minutes for thighs. Flipping once halfway through cooking).
8 – Serve hot with peanut sauce.